Simply Stroganoff

Growing up in Manila, I have always associated stroganoff with upscale restaurants. In my recollections, the menus featuring this dish would always be written in fancy curly fonts and served in an ambiance of fine dining. Stroganoff is a delectable fare that I equate with the luxury of eating out. When I moved to Japan about five years ago, I craved stroganoff and wished to recreate the dish I remember back home but sour cream, one of the essential ingredients is difficult to find, and if available, too expensive. I discovered that if I strained plain yoghurt (which is widely available in supermarkets and convenience stores and is relatively cheap), I end up with something that is very similar to sour cream. The resulting dish is as delicious but doesn’t leave you with a heavy feeling afterwards and so I believe this version is healthier. Most stroganoff recipes call for salt but I prefer to use soy sauce and Bragg's Liquid Aminos. They bring out the flavor of the pork and the mushrooms better than salt and it blends nicely with yoghurt creating a satisfying sauce that complements pasta wonderfully. It is so easy to recreate this five star dish and this healthier version is a great addition to our family’s weekly dinner fare, thus, Simply Stroganoff!

300 g plain yoghurt
1T butter (or olive oil if preferred)
1 large onion
150 g fresh mushrooms (or canned if fresh are unavailable)
300 g pork thinly sliced (thinly sliced beef can also be used)
2 T soy sauce
ground black pepper

Prepare the yoghurt at least 2 hours before cooking. Place the yoghurt on a cheesecloth lined strainer and drain off the excess liquid or the whey to end up with a thicker creamier consistency. Slice the onions into rings. Slice the mushrooms into small pieces. Heat 1 tbsp butter in a pan over medium high heat. Saute the onions until slightly browned and then toss in the sliced mushrooms and heat through. Add the thinly sliced pork. Season with pepper, soy sauce, and Bragg's Liquid Aminos. Heat through and make sure that the pork is done but don't overcook. Turn off the heat. Add the thickened yoghurt and mix until fully incorporated. Serve it over cooked pasta or rice and top with parsley.

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